Herb Roasted Chicken Legs:

Bradley and I have been in the mood for a 
nice, good, flavorful, juicy roasted chicken
(maybe we're just getting anxious for Thanksgiving😊).

But we just haven't gotten around to trying to make one, yet.

These chicken legs are not necessarily a substitute for that, but it definitely had a similar taste to what we've been craving!
Super flavorful, moist, slightly crispy, but not too much.

They were super easy to throw together, and we really, really enjoyed them!

I hope you give them a try!

10 Chicken legs

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

dash of salt and pepper

Pat chicken legs with paper towels so they are as dry as possible. 

Cover a baking sheet (that has sides) with foil. 

Brush 1 tablespoon of Olive oil all over the foil-lined baking sheet. 

Rub each piece of chicken with remaining 2 tablespoons olive oil, and place on baking sheet.

In a small bowl, mix together all the herbs and seasonings. 

Rub each piece evenly with seasoning mixture, and return to baking sheet 

(make sure there is a little space between each piece of chicken...you don't want them touching).

Bake at 400 degrees for 25 minutes. 

Flip each piece over with tongs, and bake for 25 more minutes, or until internal temperature reaches 160 degrees. 

Remove to serving plate. Enjoy!